| Description |
233 pages : illustrations, maps ; 22 cm |
| Bibliography |
Includes bibliographical references (pages 205-228) and index. |
| Summary |
Jefferson traveled to Paris in 1784, along with his daughter Martha and his slave James Hemings, to begin the five-year diplomatic post. A lover of good food and wine, Jefferson had a plan for Hemings: to master French cooking. Hemings mastered not only the cooking but the language as well. Upon his return to the States, Hemings brought French cuisine to the American upper class. His new ability earned him his liberty, as Jefferson had promised to free him if Hemings would first train a new cook (he trained his brother Peter). Four appendixes cover wine, vegetables, African meals at Monticello, and 12 of Heming's recipes |
| Subject |
Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture.
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Jefferson, Thomas, 1743-1826 -- Knowledge -- France.
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Jefferson, Thomas, 1743-1826 -- Relations with slaves.
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Hemings, James, 1765-1801.
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Food habits -- France -- History -- 18th century.
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Food habits -- United States -- History -- 18th century.
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Agriculture -- United States -- History.
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United States -- Civilization -- French influences.
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| ISBN |
9781594745782 |
|
1594745781 |
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